Chicken and Orzo Soup with Fennel

This easy, winter-ready chicken and orzo soup with fennel recipe combines leftover cooked chicken breast with fresh fennel, carrots, and orzo pasta.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 200 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup uncooked orzo pasta
• 3 tablespoons chopped fresh dill
• 2 cups chopped cooked chicken breast
• 4 medium carrots, chopped
• 1 bulb fennel, chopped
• 8 cups reduced-sodium chicken broth
• 0.25 cup fresh lemon juice

Recipe Instructions

Step 1

Combine chicken broth, salt, and black pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.

Step 2

Off heat, stir in lemon juice and dill.